Double Triple Hickory Barbecue Sauce Recipes

DOUBLE SMOKY RIBS WITH BACON-BOURBON BBQ SAUCE

Double Smoky Ribs with Bacon-Bourbon BBQ Sauce image

Provided by Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

Ingredients

3 pounds boneless country-style pork ribs (8 ribs)
2 tablespoons smoked paprika
1 tablespoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 large handfuls apple or hickory wood chips, soaked in water for at least 30 minutes
1 tablespoon vegetable oil
2 bacon slices, cut into 1-inch pieces
1 medium yellow onion, chopped
2 garlic cloves, minced
1 12-ounce bottle ketchup-style chili sauce (1 cup)
1/2 cup peach preserves
1/3 cup bourbon* (You may substitute orange juice)
1/3 cup cider vinegar
2 tablespoons spicy brown mustard
2 tablespoons Worcestershire sauce
2 tablespoons molasses (not blackstrap)
1/2 teaspoon hot red pepper sauce

Steps:

To make BBQ Sauce: Heat oil in medium saucepan over medium heat. Add bacon and cook, stirring occasionally, until crisp and browned, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels, leaving fat in saucepan. Let bacon cool. Add onion to saucepan and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in chili sauce, peach preserves, bourbon, vinegar, mustard, Worcestershire sauce and molasses. Bring to a simmer and reduce heat to medium-low. Simmer, stirring often, until reduced by about one quarter, 20 to 25 minutes. Finely chop cooled bacon and stir into sauce; add hot pepper sauce. Let cool. Makes about 2 1/2 cups sauce. Sauce can be refrigerated for up to 4 days. To make ribs: Mix paprika, sugar, onion powder, garlic powder, salt, black pepper and cayenne pepper together in small bowl. Season ribs with paprika mixture. Let ribs stand at room temperature for 15 to 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over a burner, adding 1 handful of drained chips. Replace grates. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill ribs with indirect heat, with the lid closed, for 30 minutes. Add remaining drained chips to box or coals. Grill, with lid closed, turning occasionally, until tender, about 1 hour more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) During the last 15 minutes, brush ribs with some of the sauce, turning every few minutes to glaze. Transfer to platter, cover tightly with aluminum foil, and let stand for 5 to 10 minutes. Serve hot with remaining sauce, if desired.

Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 125 milligrams, Sodium 740 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams

DOUBLE-TRIPLE HICKORY BARBECUE SAUCE

Double-Triple Hickory Barbecue Sauce image

Make and share this Double-Triple Hickory Barbecue Sauce recipe from Food.com.

Provided by kzbhansen

Categories Sauces

Time 1h

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter
1/2 cup onion, finely chopped
1 garlic clove, crushed
1 (28 ounce) can tomatoes, broken up
1 (6 ounce) can tomato paste
1 cup water
1/4 cup cider vinegar
1/2 cup catsup
1/4 cup dark molasses
1 tablespoon chili powder
1 tablespoon hickory smoke salt
1 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
1 bay leaf
3 drops hot pepper sauce

Steps:

In large saucepan heat butter, add onion and garlic. Saute 5 minutes.
Stir in remaining ingredients. Bring to a boil.
Reduce heat and simmer uncovered 30 minutes, stirring occasionally.
Strain.
Store in a covered jar in refridgerator.
This will keep for about 2-3 weeks.
Makes 4 cups.

Nutrition Facts : Calories 190.4, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 571.2, Carbohydrate 28.7, Fiber 3.6, Sugar 20.2, Protein 3.3

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